In your share this week:
- fresh garlic, meaning it's fresh out of the ground and isn't cured/dried for long term storage
- zucchini and/or summer squash (still not getting a lot of squash yet, we'll rotate them around to various pick up locations until everyone gets one or there are enough for all members in the same week, which ever comes first)
- snap peas - the kind you eat whole, pod and all (except the blossom tip)
- Swiss chard
- Romaine and/or butter bib head lettuce, last of the season, watch out for ear wigs
This week's harvest was all about being flexible and making adjustments. We've had some issues with bugs, weeds and the rain that had us switching things around on a day to day, hour by hour basis. And in the end, here we are with another week of great food. I love it!
My facebook post from Tuesday, July 29th: "I just love the way this week's harvest is going. Thanks to our great workshares, who adjusted their schedules to our needs and the weather, we were able to harvest all our peas before the dark clouds rolled in. Today we got a bit more "outside" harvesting done before it started raining. Then we moved to "inside" harvesting under the cover of greenhouse 3 and washed produce under a canopy. Things don't always go as originally planned around here, but I love seeing each week how it all just falls into place so nicely. Now, it will be interesting to see if all this rain fall impacts our plans to harvest garlic this Thursday, Friday and Saturday. Current forecast is for rain all week. It's ready a week earlier than normal, but maybe it's not supposed to happen yet after all?"
We have hopes to start harvesting garlic later this week but now are uncertain because of the rain we've received and the upcoming forecast. We'll be adjusting our plans daily according to soil and weather conditions. If you are interested in helping, keep in touch. We plan on harvesting garlic again next week until it's all out of the ground and hanging to cure in the shed.
It is so nice to have fresh snap peas! Last year's crop was entirely destroyed by a hail storm on July 5th. I remember it well because we had family visiting for the 4th of July holiday. We had all gone to the movies and came out of the theatre to a torrential downpour. By the time we got home, many crops were shredded by the rains and hail. It was a very sad loss. I do believe Mother Nature is giving us back as we were able to harvest 90+ pounds from the snap peas rows on just our first picking! They are a farm favorite and we hope to enjoy them for a few weeks.
Our carrots are another farm favorite. When we sold produce at the farmers market in Jackson, our carrots were knows as "those crack carrots", as addictive as crack cocaine. They are sweet and delicious! We took out an entire 60 foot row in greenhouse 2 for this week's share. We are planning on rotating carrots and beets each week until they are more plentiful.
In follow up to all our talk about pesto around the farm and here in the newsletters, I'll share this recipe idea from CSA member Stacy: "Kale/chard/garlic scape/basil/spinach/olive oil/ almond/ Parmesan/s&p pesto...so thankful for food processors! Nothing goes to waste:)" I called it a "whatever greens I have leftover" pesto and her reply was "Yes...everything but the kitchen sink!" Our left over greens usually end up in a smoothie or juiced, but I think this is another great option, especially for pesto lovers.
For me, summer = squash and zucchini. Last year we harvested over 1,000 of them! No joke! We do our best to pick them small to medium, like many people prefer. But there are also some who like 'em big for breads, soups and other recipes. WIth 90 degree weather and Shain gone 5 days last week (he and Eli went on a BIG adventure backpacking in the Wind River mountain range), quite a few zucchini grew out of control. Sorry about that. We'll watch them more closely. Shain has been adding sauteed squash and zucchini to our pasta meals and even pizza. Yummy! Here's a link shared again by Stacy for summer squash gratin with salsa verde.
Have a great week and ENJOY your veggies!